Cauliflower Corn Chowder (and its VEGAN too :) )

Nothing is as good as a bowl of soup or chowder even if its the middle of summer and the weather is HOT!!  Had some veggies to use up so I made this chowder. A few ingredients and its easy to make.

Chopped 2 onions, 2 cauliflowers, 1 sweet potato and remove the kernels from 2 corn on the cob.

Melt 1 Tablespoon of Coconut Oil in a large pot.  Once it is melted add the onion and sweet potato. Cook for 3-5 minutes until the onions are just starting to turn translucent.

Then add 2 cups of Vegetable Broth and then add the cauliflower.

Carefully stir the cauliflower into the pot and then add the can of coconut milk and the corn kernels and ground black pepper.  Stir carefully.  Bring to a boil and then reduce heat and cover the pot with a lid and cook until the cauliflower is tender.

Once the cauliflower is cooked remove 2 cups of the mixture and allow to cool before pureeing in a blender.  Once it is pureed, add back into the chowder and stir.  Taste for seasonings and add sea salt and pepper if needed.

Once the chowder is heated though.  Serve up in a bowl and enjoy.  This chowder would be great served with some crusty bread on the side.

INGREDIENTS:

2 small heads of  Cauliflower, cut into florets

1 small Sweet Potato, peeled and diced

2 small Onions, peeled and diced

3 Corn on the Cob, kernels removed

1 Tablespoon Coconut Oil

2 Cups Vegetable Broth, ( I used Epicure Vegetable Bouillon Base and water)

1 can Light Coconut Milk

Sea Salt

Ground Pepper

INSTRUCTIONS:

Peel and dice the onions.  Peel and dice the sweet potato. Chop the cauliflower into florets.  Remove the kernels from the corn on the cob.  Be careful when doing this.

Melt 1 Tbs of Coconut Oil in a large pot.  Once it is melted add the onions and sweet potatoes. Cook until the onions are just starting to become translucent.  Add some ground pepper I did 5 turns of the pepper mill.  Stir.

Then add the cauliflower florets and the vegetable broth.  Stir together.

Add the can of coconut milk and corn kernels and stir together.  Bring to a boil and then reduce the heat and cover the pot with a lid.  Cook until the cauliflower is tender.

Once the cauliflower is tender remove 2 cups of the chowder and allow to cool slightly.  Once cooled puree in a blender and add back into the pot.  Stir it all together it should be chunky and smooth at the same time.  Taste for seasonings and add more sea salt or pepper if needed.  Once the chowder is heated through serve in a bowl.  ENJOY :)